86708 wilted escarole salad bacon blue Recipes

bacon strips, chopped, fresh arugula or baby spinach, hard-cooked eggs, chopped, leek (white portion only), thinly sliced, tomato, chopped, radishes, thinly sliced, cider vinegar, prepared mustard, sugar, pepper

escarole , tough green outer leaves discarded (1/2 to 1/3 of each head, to be saved for another use such as soup), garlic, finely chopped, salt, freshly ground black pepper, chopped anchovy fillets plus 2 whole fillets, lemon juice, extra-virgin olive oil, hard-cooked eggs, cooled, peeled , and grated on the large holes of a box grater

bacon, head cauliflower, yellow onion, garlic powder, thyme, bay leaves, leeks, carrot, mushrooms, chicken broth, half-and-half, blue cheese, pepper

bacon , cut into 1 inch pieces, all-purpose flour, baking powder, sugar, salt, cold unsalted butter , cut into 1/4 inch pieces, blue cheese, crumbled, heavy cream, egg, lightly beaten , for glaze

barbecued chicken, skinless and shredded, grapes, snow pea sprouts, pecans, mixed salad green, blue cheese, crumbled, crouton, egg, white wine vinegar, dijon mustard, garlic clove, crushed, oil

lemon, olive oil, garlic cloves, very thinly sliced, country ham or prosciutto, cut into matchstick-size pieces (about 1/2 cup), crushed red pepper flakes, heads of escarole (about 2 lb), leaves torn into medium pieces (16 packed cups), kosher salt and freshly ground black pepper, unsalted butter

lean bacon, chopped fine, minced shallot, chopped apple, cider vinegar, unpasteurized apple cider, dijon-style mustard, olive oil, fresh spinach , coarse stems discarded and the leaves washed well and spun dry

bacon, cabbage, shredded, onion, chopped, garlic clove, minced, tarragon vinegar, sour cream

torn leaf lettuce, chopped onion, bacon strips, diced, red wine vinegar, sugar, water, salt and pepper to taste, hard-cooked egg, sliced

bow tie pasta, cooked, rinsed and drained, tomatoes, rinsed and halved, green onions, white and green parts, thinly sliced, arugula leaf, rinsed, thick stems removed (can use baby spinach), extra virgin olive oil, dijon mustard, fresh lemon juice, red wine vinegar, salt & freshly ground black pepper, smoked bacon , cooked until crisp, blue cheese

mixed greens, such as collard , mustard, kale, turnip, chard, or escarole, sliced bacon , cut into 1-inch pieces, scallions , cut into 1/4-inch slices, or 1 cup sliced spring onions, garlic clove, minced, cider vinegar , plus more to taste, kosher salt and freshly ground black pepper, copyright 2001 television food network , g.p. all rights reserved

extra virgin olive oil , 4 turns of the pan, garlic cloves, crushed, anchovy paste , eyeball it, anchovy fillets, chopped, red pepper flakes, heads escarole, trimmed, rinsed, and dried, lemon , juice of

extra-virgin olive oil, heads escarole leaves, about 1 1/2 lb, washed, trimmed, dried and broken into bite-size pieces, kosher salt, chili flakes, garlic clove, peeled and lightly smashed and stuck onto the tines of a fork

heads escarole, trimmed, washed, and dried (about 12 cups), unsalted butter, extra-virgin olive oil, red pepper flakes, kosher salt

extra-virgin olive oil , 4 turns of the pan, garlic, crushed, anchovy paste , eyeball it, anchovy fillets, chopped, couple pinches red pepper flakes, heads escarole, trimmed, rinsed, and dried, lemon, juiced

extra-virgin olive oil, garlic , smashed, crushed red pepper, pine nuts, golden raisins, red wine vinegar, escarole, cut into 2-inch lengths, kosher salt

olive oil, garlic cloves, chopped, head escarole , torn (about 10 cups), freshly grated parmesan cheese, salt, freshly ground pepper

head of escarole (about 13 oz), halved lengthwise, extra-virgin olive oil, divided, plus additional for brushing, coarse kosher salt, divided, freshly ground black pepper, red wine vinegar, garlic clove, minced , plus 1 garlic clove, halved, batarde slices or large baguette slices or four 5x3-inch country-style bread slices, cut in half crosswise, thick slices applewood-smoked bacon , halved crosswise, balls burrata cheese , each cut into 4 slices, mostarda